Yoshiki｜生酛好き🌾
Rice (producing region): 100% Hachitan-Nishiki (produced in Hiroshima Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 55
Alc (degree): 16
Sake meter: +1
Acidity: 1.8
Japanese>English
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Yoshiki｜生酛好き🌾
Rice (Origin): Japan
Yeast: Kyokai No. 6
Rice polishing ratio (%): 55
Alc(degree): 13
Sake Degree: 13
Acidity: 0.01
Japanese>English
Yoshiki｜生酛好き🌾
Rice：Aiyama (produced in Hyogo Prefecture, Special A area) 80%
Yeast：Yamagata yeast
Refined rice(%)：50
alc(degree)：15
Japanese alcoholic strength：+1
Acidity：1.4
Chinese>English
Yoshiki｜生酛好き🌾
Rice Source: Yamadanishiki (Hyogo Prefecture)
Yeast: Yamagata yeast
Rice polishing ratio (%): 50
Alc(degree): 16
Sake meter degree: +2
Acidity: 1.3
Japanese>English
Yoshiki｜生酛好き🌾
Rice Source: Yamadanishiki (produced in Yoshikawa-cho, Hyogo Prefecture, Special A district)
Yeast: Kyokai No. 9
Rice polishing ratio (%): 40
Alc(degree): 16
Sake meter: +2
Acidity: 1.3
Japanese>English
はせ。
Small sake bottle 1300yen
Japanese>English
はせ。
Small sake bottle 900yen
Japanese>English
はせ。
S type 1400yen
Japanese>English